Parish Cafe

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings9
• critical findings1

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Failed findings

• ⚠️Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: Low temp dish machine in basement not registering presence of chlorine sanitizer. Alternative means to sanitize equipment at working low temp units on first floor.
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
• ⚠️(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
  Inspector note: Priority violations. Provide active managerial control.
  code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
• ⚠️Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
  Inspector note: Online menu missing reminder for tuna burger. Provide. https://parishcafe.com/menu/
  code 590.003/3-603.11-PF** · serious findingstatus: Fail
• ⚠️Nonfood Contact Surfaces (C)
  Inspector note: Floors in walkin cooler with soils. Clean to remove.
  code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
• ⚠️(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
  Inspector note: Patio with clean glassware storage no overhead protection PIC provided umbrella.
  code 590.004/4-903.11-C1* · lower-severity findingstatus: Fail
• ⚠️Surface Characteristics-Indoor Areas (C)
  Inspector note: Floors in basement prep area with peeling paint and exposed concrete peeling paint above dry storage shelving in basement. Clean and resurface.
  code 590.006/6-101.11-C* · lower-severity findingstatus: Fail
• ⚠️Mechanical-Ventilation (C)
  Inspector note: What appears to be an electric oven in basement cooking grease eminating foods (pork) with no commercial vent hood. To refer to BFD Lek Moy.
  code 590.006/6-304.11-C* · lower-severity findingstatus: Fail
• ⚠️Anti-Choking
  Inspector note: No choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
  code 590.009(E)* · lower-severity findingstatus: Fail
• ⚠️flagged at inspection
  Inspector note: Commercially prepared ice cream on premises. Provide frozen dessert license on permit.
  code L1status: Fail

What changed since the previous inspection?

Compared with Pass on May 5, 2023: 9 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.